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Freshly baked lemon bars dusted with powdered sugar, ready to serve.

Best way to grow the perfect Lemon Bars in 7 stepsLemon Bars

These lemon bars are a delightful treat, offering a perfect balance of tart and sweet. With a buttery shortbread crust and a zesty lemon filling, they are sure to become a favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 squares
Calories 300 kcal

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • medium bowl
  • whisk
  • large bowl
  • wire rack

Ingredients
  

Crust

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 cup cold unsalted butter cut into cubes

Lemon Filling

  • 2 cups granulated sugar
  • 4 large eggs
  • 0.5 cup fresh lemon juice
  • 0.25 cup all-purpose flour
  • 1 tablespoon lemon zest

Garnish

  • 2 tablespoons powdered sugar

Instructions
 

Making the Crust

  • Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, combine the flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the prepared baking pan.
  • Bake the crust for 15-20 minutes, or until lightly golden brown. Set aside to cool slightly while you prepare the filling.

Preparing the Lemon Filling

  • In a large bowl, whisk together the sugar, eggs, lemon juice, flour, and lemon zest until smooth.
  • Pour the lemon filling over the warm, pre-baked crust and spread evenly.

Baking and Finishing

  • Bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.
  • Let the lemon bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Dust with powdered sugar before serving.

Notes

For extra tartness, add an additional tablespoon of lemon zest to the filling. Ensure the crust is fully cooled before adding the filling to prevent a soggy bottom. These lemon bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.